Vegan Japanese-Style Potato Salad
By: Yuna Wu
Published: Tuesday, December 1, 2009 - 2:16am

Ingredients




4 inches medium to large boiling potatoes, totalling 1 lb/450g  weight after peeling
1 medium carrot, peeled
1/2 cucumber
small About ⅙th of a  onion
1 Tbs. olive oil
1 teaspoon Dijon-style mustard
Salt, pepper
1 Tbs. lemon juice
1/2 cup (120g, or about 4 ounces) firm tofu, well drained (drain out excess moisture by putting it between two p
1/4 teaspoon salt
1/2 Tbs. rice wine vinegar or white wine vinegar or 
Pinch of sugar

Preparation

1 Peel and cut the carrot in half and slice thinly. Peel the potatoes and cut into small chunks. 2 Add both to a pot and cover with cold water, add a little salt, and bring to a boil. 3 Boil until the potatoes and carrots are tender - the cooking time depends on how big you cut them up. 4 Seed the cucumber and slice thinly. 5 Slice the onion thinly. 6 Put both into a small bowl, and sprinkle with a little salt, and massage with your hands so that moisture comes out of the slices and they become quite limp. 7 Squeeze out excess moisture. 8 Drain the potatoes and carrot well. 9 Put into a bowl while hot and add the lemon juice, olive oil, mustard and a little salt and pepper. 10 Mix well, and leave until cooled down to room temperature. 11 Mix in the cucumber and onion. 12 To make the tofu “mayo”: Put tofu, salt, rice wine vinegar and sugar into a food processor and whiz until totally smooth. 13 Mix into the potato salad. 14 Cover and cool in the refrigerator.

About


The addition of tofu lends a nice creaminess to this dish.